This conventional Italian asparagus lasagna is a light-weight and flavourful asparagus pasta recipe from the place I reside in Veneto, Italy. Additionally recognized domestically as ‘pasticcio di asparagi’ or ‘lasagne agli asparagi’, that is a simple spring lasagna recipe with just some primary elements. Excellent for particular events like Mom’s Day and Easter, in addition to Sunday lunch!
Historical past.
Folks have been consuming asparagus in Europe since 3,000 B.C! The traditional Greeks, Egyptians and Romans cherished them. The Historical Romans even took asparagus into the Alps to freeze them for the feast of Epicurious and the Emperor Augustus is claimed to have had ‘an asparagus fleet’ used to move asparagus everywhere in the Empire!
After all, these days we don’t must freeze asparagus within the mountains. We have now fridges, freezers and different methods to protect them.
Right here in Veneto, Northern Italy, asparagus are virtually a staple ingredient within the spring kitchen. It is because this area cultivates probably the most asparagus in Italy. Roadside asparagus sellers are typical in the course of the season and asparagus fields are a standard sight.
Evidently, there are many native recipes for asparagus right here. Nevertheless, the preferred methods to serve them are in soup, risotto or with pasta.
Components on this asparagus lasagna (lasagne agli asparagi).
As talked about above that is a simple lasagna. All you want is lasagne pasta sheets, contemporary inexperienced asparagus, the elements for béchamel (if making your personal), leeks, grated Parmigiano or vegetarian parmesan and seasoning.
The pasta: You should utilize do-it-yourself egg pasta sheets (lasagne), ready-made contemporary pasta or dried lasagne. If utilizing the latter, it’s greatest to blanch the pasta in boiling water earlier than assembling your asparagus lasagna. Recent pasta must be skinny sufficient to see your fingers by way of the sheet. Then you definitely don’t must pre-cook it. I used ready-made contemporary lasagne sheets this time.
The asparagus: You would use contemporary inexperienced or white asparagus. Nevertheless, I want inexperienced. The asparagus on this recipe are roasted earlier than assembling the lasagna. Roasting the asparagus spears actually provides them a beautiful candy extra concentrated flavour. Plus, the information get just a little crispy within the oven. You may also, steam, boil or sauté the asparagus for those who want.
The béchamel: Béchamel (white sauce) is fairly straightforward to make at dwelling and I often make my very own. After all, you need to use ready-made béchamel for a sooner prep. Nevertheless, chances are you’ll must skinny it a bit with milk or broth as ready-made white sauce is usually fairly thick.
The leek: I really like utilizing leeks instead of onions. They add a candy oniony flavour which is sort of distinctive. You may exchange the leeks with a candy yellow onion or shallots for those who want.
Nutmeg: this spice is a standard ingredient in béchamel recipes (besciamella in Italian). I want freshly grated nutmeg, however you’ll be able to add a small pinch of prepared floor nutmeg as a substitute. As a result of this spice has a powerful aroma and style, you solely want little or no so as to add a heat, nutty flavour to your white sauce.
The cheese: Since this asparagus lasagna recipe is from Northern Italy, the cheese is historically freshly grated Grana or Parmigiano. However, if you wish to make this recipe vegetarian, you’ll need to make use of a vegetarian parmesan. Italian Grana and Parmigiano are made with animal rennet.
Step-by-step directions for asparagus lasagna.
Preparation.
1. Wash the asparagus and take away the robust woody ends. The easiest way to make certain you get the very best half solely is to bend every asparagus whereas holding every finish and it’ll break naturally in the appropriate place. You may also simply minimize them.
2. Place the asparagus spears on a baking tray lined with oven paper. Sprinkle with olive oil and salt. Then bake till cooked. Relying on the dimensions of your asparagus this will take 15-Half-hour.
3. Whereas the asparagus are baking, sauté the leeks. First wash your leeks, take away the darker outer leaves, and minimize off the ends of the white half the place there are generally some small roots. Then finely slice the leeks. Sauté in butter with just a little olive oil till clear and starting to brown very barely.
Make the béchamel.
4. In case you are making your personal béchamel. Soften the butter on a low warmth in a saucepan large enough to carry at the least 1 litre of milk. As soon as the butter has melted, sift within the flour stirring repeatedly till you’ve gotten a paste/roux.
Subsequent add the milk just a little at a time and proceed to stir continuously. When you begin to get a clean white sauce, use a handheld whisk to stir out any lumps. When the sauce is thick sufficient, take away from the warmth and add the nutmeg. Your béchamel is thick sufficient when it coats the again of a wood spoon for those who dip one within the sauce.
The béchamel might thicken even additional if you are making ready the remainder of the lasagna. Simply stir in some extra milk for those who suppose it’s too thick. It must have the consistency of a thick custard.
5. When the asparagus are cooked minimize most of them into 3-4 items. Depart 4-6 asparagus complete to put on the highest of the lasagna.
Assembling the asparagus lasagna.
6. Utilizing an oblong oven dish, pour some béchamel into the underside of the dish and unfold it evenly. Place 2 sheets of lasagne on prime of the white sauce. My ceramic oven dish measured 20 x 27 x 6 cms. That is equal to approx 8″ x 11″, however an ordinary 9″x13″ would work high quality. Use extra pasta sheets in every layer if obligatory.
7. Then unfold some cooked leeks and asparagus over the pasta. Subsequent add some grated cheese and extra béchamel. Every layer of filling must have the elements effectively unfold out.
8. Add one other layer of pasta sheets, then asparagus and leeks with grated cheese and bèchamel.
9. Proceed till you’ve gotten used up the leeks and minimize asparagus. The ultimate layer of pasta must be lined in béchamel and grated cheese with the intact asparagus spaced out on the highest.
In complete, I made 4 layers of pasta, and the lasagna gave me 4 regular parts.
10. Bake the lasagna in a preheated oven at 180°c (356°F )for 20-Half-hour till the highest is browned and the pasta is cooked. To examine the pasta for doneness, pierce it with a pointy knife.
Allow you to lasagna relaxation earlier than serving.
It is vitally essential to let your asparagus lasagna relaxation for a while earlier than serving. After all, the lasagna will likely be scalding sizzling straight out of the oven. However, resting it lets the dish agency up a bit. In the event you serve asparagus lasagna—or any lasagna—direct from the oven, it might collapse whenever you serve it.
The longer you wait, the firmer the dish will likely be. A ten-15 minute wait is the minimal, however you’ll be able to let it relaxation for as much as Half-hour. And don’t fear, it’ll nonetheless be good and heat.
Sure, for those who use a vegetarian cheese. The parmigiano or grana cheese is the one ingredient that is not vegetarian as each are made with animal rennet.
Sure, you’ll be able to! This lasagna is well made gluten free by utilizing gluten free pasta sheets and gluten free flour within the bèchamel.
What to do with leftovers.
I do not like freezing cooked pasta, so I do not advocate freezing leftovers of this asparagus lasagna. Nevertheless, leftovers may be saved in a sealed container within the fridge for 2-3 days. Reheat them within the microwave or in a sizzling oven, lined with aluminium foil.
Ingredient substitutions and additions.
This recipe is the only Italian lasagne agli asparagi. You may add different greens together with the asparagus and leeks. I feel, spinach, mushrooms and zucchini would go very well. After all these would should be sautéed or cooked beforehand.
If you want so as to add some protein, I counsel chopped cooked ham, or fried pancetta or bacon. Alternatively, some sautéed shrimp can be pretty.
Pin for later.
Let me know what you suppose.
I actually love how straightforward this asparagus lasagna is to make. It would not take that lengthy to make and requires just some elements. That is now one of many recipes on my impress your company record. I’m positive for those who attempt it, you’ll be including it to yours too!
In the event you do do this Northern Italian lasagne agli asparagi, please let me know what you suppose! Write a remark right here on the weblog or submit a touch upon the Pasta Mission Fb web page.
Your suggestions means rather a lot to me!
Buon appetito!
Different asparagus pasta recipes to attempt.
- Carbonara with asparagus.
- Spaghetti with asparagus and walnuts.
- Salmon and asparagus lasagna
- Asparagus and shrimp pasta
Asparagus Lasagna (Lasagne agli Asparagi).
This conventional Northern Italian asparagus lasagna is a light-weight and flavourful asparagus pasta recipe. Additionally recognized domestically as ‘pasticcio di asparagi’ or ‘lasagne agli asparagi’, that is a simple spring lasagna recipe with just some primary elements.
Tools
-
1 rectangular ceramic or pyrex oven dish mine is 20 x 27 x 6 cm . An ordinary 9″ x13″ would work high quality.
-
1 saucepan for béchamel.
-
1 flat oven tray to bake asparagus.
-
1 small frying pan to sauté leeks.
Components
- 9-10 ounces contemporary lasagne sheets
- 1-2 leeks
- 2.2 kilos contemporary inexperienced asparagus
- 1 tablespoon further virgin olive oil.
- 5 ounces Parmigiano or Grana cheese or vegetarian parmesan.
For the bèchamel
- 2 pints contemporary milk chances are you’ll want just a little extra.
- 3.5 ounces butter plus just a little extra to sauté leeks.
- 3.5 ounces flour Italian ’00’ flour or all-purpose flour.
- ½ teaspoon freshly grated nutmeg
- salt to style
- freshly floor black pepper. to style
Directions
Put together the lasagna elements.
-
Wash the asparagus and take away the robust woody ends. The easiest way to make certain you get the very best half solely is to bend every asparagus whereas holding every finish and it’ll break naturally in the appropriate place. You may also simply minimize them.
-
Place the asparagus spears on a baking tray lined with oven paper. Sprinkle with the olive oil and a few salt. Then bake till cooked. Relying on the dimensions of your asparagus this will take 15-Half-hour.
-
Whereas the asparagus are baking, sauté the leeks. First wash your leeks, take away the darker outer leaves, and minimize off the ends of the white half the place there are generally some small roots. Then finely slice the leeks. Sauté in butter with just a little olive oil till clear and starting to brown very barely.
-
When the asparagus are cooked minimize most of them into 3-4 items. Depart 4-6 asparagus complete to put on the highest of the lasagna.
Make the béchamel
-
In case you are making your personal béchamel. Soften the butter on a low warmth in a saucepan large enough to carry at the least 1 litre of milk (2 pints). As soon as the butter has melted, sift within the flour stirring repeatedly till you’ve gotten a paste/roux.
-
Subsequent add the milk just a little at a time and proceed to stir continuously. When you begin to get a clean white sauce, use a handheld whisk to stir out any lumps. When the sauce is thick sufficient, take away from the warmth and add the nutmeg. Your béchamel is thick sufficient when it coats the again of a wood spoon for those who dip one within the sauce.
-
The béchamel might thicken even additional if you are making ready the remainder of the lasagna. Simply stir in some extra milk for those who suppose it’s too thick. It must have the consistency of a thick custard.
Assemble and bake your asparagus lasagna.
-
Utilizing an oblong oven dish, pour some béchamel into the underside of the dish and unfold it evenly Place 2 sheets of lasagne on prime of the white sauce. Then unfold some leeks and asparagus over the pasta.
-
Subsequent add some grated cheese and extra béchamel. Every layer of filling must have the elements effectively unfold out. Add one other layer of pasta sheets, then asparagus and leeks with grated cheese and bèchamel.
-
Proceed till you’ve gotten used up the leeks and minimize asparagus. The ultimate layer of pasta must be lined in béchamel and grated cheese with the intact asparagus spaced out on the highest.
-
Bake the lasagna in a preheated oven at 180°c for 20-Half-hour till the highest is browned and the pasta is cooked. Let your lasagna relaxation for at the least 5-10 minutes earlier than serving.
Stop your display screen from going darkish
Notes
For information about leftovers and ingredient substitutions or additions see primary textual content above.
To make this recipe 100% vegetarian, exchange Italian Parmigiano or Grana cheese with vegetarian parmesan.
To make this recipe gluten free, use gluten free pasta sheets and gluten free flour within the béchamel sauce.
Diet
Energy: 828kcalCarbohydrates: 79gProtein: 36gFats: 43gSaturated Fats: 24gPolyunsaturated Fats: 2gMonounsaturated Fats: 12gTrans Fats: 1gLdl cholesterol: 152mgSodium: 844mgPotassium: 1079mgFiber: 6gSugar: 17gVitamin A: 3567IUVitamin C: 17mgCalcium: 803mgIron: 9mg
In case you are excited by studying tips on how to make do-it-yourself pasta and several types of gnocchi, try my store web page for some nice video on-line programs from my buddies in Rome! Nothing beats studying to make pasta from Italians! Plus when you’re there why not order a replica of certainly one of my pasta recipe cookbooks or checkout some beneficial pasta making instruments?
Reader Interactions
